A great cake recipe for any occasion:
To make the batter, beat the egg yolks with the water in a baking bowl until creamy, then gradually sprinkle in about three-quarters of the sugar. Beat until the mixture is white foamy and very creamy. In a second baking bowl, whip the egg whites with the salt until firm, then gradually drizzle in the remaining sugar. Slide the snow onto the egg yolk cream, sift the flour over it and fold the whole thing in loosely. Cover a baking tray with parchment paper and fold it up at the open edge of the tray so that the dough does not run down during baking. Grease the paper with butter and spread the sponge on it.
Immediately place on the middle shelf of the oven heated to 200 degrees (gas mark 3) and bake for 10 to 15 minutes. Place a kitchen towel on the surface and sprinkle evenly with sugar. Turn the sponge cake out onto it, remove the baking sheet and brush the parchment paper with cold water. Immediately peel off and roll up the sponge cake together with the dish towel. Cool. For the buttercream, crumble the chocolate and let it melt while stirring in a hot but not boiling water bath. Remove from the water bath and cool one more time. It should not be solid one more time at the end, but also should not be more than body temperature.
Beat with a mixer until very creamy, gradually adding the powdered sugar and the egg yolks together m
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